Make the Matzo Balls - In a large mixing bowl, whisk together the matzo meal, eggs, olive oil, fresh herbs, garlic powder, salt, and black pepper until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up. Meanwhile, bring a large pot of salted water to a boil. Once the matzo ball mixture is chilled, use your hands to form it into 1-inch balls. Drop the balls into the boiling water and reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the matzo balls are fully cooked and tender. Be sure to use a large pot of boiling water and reduce the heat to a simmer once you add the matzo balls. This will ensure that they cook evenly and don't fall apart.

Make the Soup - In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini, red bell pepper, and mushrooms and sauté for 5-7 minutes, or until the vegetables are tender. Add the vegetable broth and diced tomatoes to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for 20-25 minutes, or until the vegetables are fully cooked and the broth is flavorful. Season the soup with salt and black pepper to taste. Feel free to add other vegetables or herbs to the soup, depending on what you have on hand. You can also use chicken broth instead of vegetable broth if you're not making a vegetarian version.

Combine the Matzo Balls and Soup - Using a soup ladle, transfer the matzo balls from the pot to the soup. Let the matzo balls simmer in the soup for 5-10 minutes, or until heated through. Ladle the soup into bowls and garnish with fresh parsley before serving. Be gentle when transferring the matzo balls to the soup, as they can be delicate and break apart easily.